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Fırat E, Koca N, Kaymak-Ertekin F. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier. J Food Sci 2023; 88:4353-4374. [PMID: 37623912 DOI: 10.1111/1750-3841.16752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/13/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
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Affiliation(s)
- Esra Fırat
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Nurcan Koca
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Figen Kaymak-Ertekin
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
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2
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Zhao JY, Hong T, Hou YJ, Song XX, Yin JY, Geng F, Nie SP. Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii. Int J Biol Macromol 2023:125005. [PMID: 37217058 DOI: 10.1016/j.ijbiomac.2023.125005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 05/08/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
The structural characteristics of two water-extracted pectic polysaccharides from Fructus aurantii were investigated, and the impacts of their structures on the emulsifying stability were evaluated. FWP-60 (extracted by cold water and followed 60 % ethanol precipitation) and FHWP-50 (extracted by hot water and followed 50 % ethanol precipitation) were both high methyl-esterified pectins, which were composed of homogalacturonan (HG) and highly branched rhamnogalacturonan I (RG-I) regions. The weight-average molecular weight, methyl-esterification degree (DM) and HG/RG-I ratio of FWP-60 were 1200 kDa, 66.39 % and 4.45, respectively, which were 781 kDa, 79.10 % and 1.95 for FHWP-50. The methylation and NMR analysis of FWP-60 and FHWP-50 demonstrated that the main backbone consisted of different molar ratios of →4)-α-GalpA-(1 → and →4)-α-GalpA-6-O-methyl-(1→, and the side chains contained arabinan and galactan. Moreover, the emulsifying properties of FWP-60 and FHWP-50 were discussed. Compared with FHWP-50, FWP-60 had better emulsion stability. Overall, pectin had a linear HG domain and a small number of RG-I domain with short side chains to facilitate the stabilization of emulsions in Fructus aurantii. A comprehensive knowledge of the structure characteristic and emulsifying property would enable us to provide more information and theoretical guidance for the structure and emulsion preparation of Fructus aurantii pectic polysaccharides.
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Affiliation(s)
- Jia-Ying Zhao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Hong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yan-Jie Hou
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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3
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Chen H, Guo X, Li J, Liu Z, Hu Y, Tao X, Song S, Zhu B. Pickering emulsions synergistically stabilized by sugar beet pectin and montmorillonite exhibit enhanced storage stability and viscoelasticity. Int J Biol Macromol 2023; 242:124788. [PMID: 37164140 DOI: 10.1016/j.ijbiomac.2023.124788] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/16/2023] [Accepted: 05/05/2023] [Indexed: 05/12/2023]
Abstract
Sugar beet pectin (SBP) is a naturally occurring emulsifying type of pectin fabricated into nanocomposites with montmorillonite (MMT) and then introduced as a stabilizer for high internal phase emulsions (HIPEs). SBP-MMT composites performed well in emulsifying medium-chain triglyceride with an oil volume fraction (φ) of 0.1-0.85 and SBP/MMT mass ratios of 1:0.1-1:0.75. The two representative high internal phase emulsions stabilized by SBP-MMT composites at different SBP/MMT mass ratios exhibited good stability against creaming and coalescence. In these emulsion systems, SBP and MMT formed a network in the continuous phase that markedly improved the rheological properties, including the storage modulus (by 3 orders of magnitude). Confocal light scattering microscopy analysis indicated that a fraction of MMT could work synergistically with SBP in adsorbing on oil droplet surfaces, enhancing stability. SBP-MMT composites stabilized high internal phase emulsions destabilized after the freeze-thaw treatment (-40 °C for 20 h and 25 °C for 4 h) but could be facilely re-emulsified via high-speed shearing. The gastrointestinal digestion behaviors were also modified by stabilizing SBP and MMT. Overall, this work reveals a hitherto undocumented strategy for fabricating highly stable emulsions based on SBP-MMT composites which have huge prospects for application in the food and related industries.
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Affiliation(s)
- Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jinjin Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Zhengqi Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yuanyuan Hu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Xiaoya Tao
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Shuang Song
- National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China.
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4
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A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I. Food Chem 2023; 403:134378. [DOI: 10.1016/j.foodchem.2022.134378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 09/01/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
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5
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Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Lin J, Tang ZS, Chandrapala J, Brennan CS, Han Z, Zeng XA. Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108198] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Šurlan J, Šereš Z, Dokić L, Krstonošić V, Maravić N. Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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8
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Huang D, Li W, Li G, Zhang W, Chen H, Jiang Y, Li D. Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108056] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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9
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Huang X, Ai C, Yao H, Zhao C, Xiang C, Hong T, Xiao J. Guideline for the extraction, isolation, purification, and structural characterization of polysaccharides from natural resources. EFOOD 2022. [DOI: 10.1002/efd2.37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Xiaojun Huang
- State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Chao Ai
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Haoyingye Yao
- State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Chengang Zhao
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Chunhong Xiang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Tao Hong
- State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo—Ourense Campus Ourense Spain
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10
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Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper. Polymers (Basel) 2022; 14:polym14214605. [PMID: 36365599 PMCID: PMC9659057 DOI: 10.3390/polym14214605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/30/2022] Open
Abstract
Bio-based polymer composites find increasing research and industrial interest in different areas of our life. In this study, cellulose nanofibers (CNFs) isolated from sugar beet pulp and nanoemulsion prepared from sugar beet pectin and pomegranate extract (PGE) were used for making films and used as coating with antioxidant and antimicrobial activities for paper. For Pectin/PGE nanoemulsion preparation, different ratios of PGE were mixed with pectin using ultrasonic treatment; the antibacterial properties were evaluated to choose the formula with the adequate antibacterial activity. The antioxidant activity of the nanoemulsion with the highest antimicrobial activity was also evaluated. The nanoemulsion with the optimum antibacterial activity was mixed with different ratios of CNFs. Mechanical, greaseproof, antioxidant activity, and antibacterial properties of the CNFs/Pectin/PGE films were evaluated. Finally, the CNFs/Pectin/PGE formulation with the highest antibacterial activity was tested as a coating material for paper. Mechanical, greaseproof, and air porosity properties, as well as water vapor permeability and migration of the coated layer from paper sheets in different media were evaluated. The results showed promising applicability of the CNFs/Pectin/PGE as films and coating material with antibacterial and antioxidant activities, as well as good stability for packaging aqueous, fatty, and acidic food products.
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11
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Lu Y, Ma J, Yang Q, Zhang Z, Wu R, Xiao C, Li W, Li Y, Gao C. Physicochemical and emulsifying properties of pectin from Ottelia acuminata inflorescence. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Jia Y, Du J, Li K, Li C. Emulsification mechanism of persimmon pectin with promising emulsification capability and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107727] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Wilmowicz E, Kućko A, Bogati K, Wolska M, Świdziński M, Burkowska-But A, Walczak M. Glomus sp. and Bacillus sp. strains mitigate the adverse effects of drought on maize ( Zea mays L.). FRONTIERS IN PLANT SCIENCE 2022; 13:958004. [PMID: 36061768 PMCID: PMC9428627 DOI: 10.3389/fpls.2022.958004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
Maize (Zea mays L.) is an economically important source of food and feed. This species is highly sensitive to drought, which is the most limiting factor for the biomass yield of a crop. Thus, maize cultivation methods should be improved, especially by environment-friendly agricultural practices, such as microorganisms. Here, we provide evidence that Glomus sp. and Bacillus sp. modulate maize response to drought. Inoculation of maize seeds by these microorganisms restored the proper photosynthetic activity of the plant under drought and stabilized the osmoprotectant content of the leaf. The beneficial effect of Glomus sp. and Bacillus sp. was also related to the stabilization of cell redox status reflected by hydrogen peroxide content, antioxidant enzymes, and malondialdehyde level in leaves. As we revealed by several methods, shaping maize response to drought is mediated by both microorganism-mediated modifications of cell wall composition and structure of leaves, such as downregulating pectin, affecting their methylation degree, and increasing hemicellulose content. Overall, we provide new information about the mechanisms by which Glomus sp. and Bacillus sp. induce drought tolerance in maize, which is a promising approach for mitigating abiotic stresses.
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Affiliation(s)
- Emilia Wilmowicz
- Chair of Plant Physiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Agata Kućko
- Department of Plant Physiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Kalisa Bogati
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Magdalena Wolska
- Chair of Plant Physiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Michał Świdziński
- Department of Cellular and Molecular Biology, Nicolaus Copernicus University, Toruń, Poland
| | - Aleksandra Burkowska-But
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
- Bacto-Tech Sp. z o.o., Toruń, Poland
| | - Maciej Walczak
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
- Bacto-Tech Sp. z o.o., Toruń, Poland
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15
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Wang R, Wang LH, Wen QH, He F, Xu FY, Chen BR, Zeng XA. Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Chen H, Wang Z, Guo X, Yu S, Zhang T, Tang X, Yang Z, Meng H. Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8052-8063. [PMID: 35732030 DOI: 10.1021/acs.jafc.1c04865] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pickering stabilizers with additional antioxidant, photostabilizing, and metal-chelating properties are suitable for structuring multifunctional Pickering emulsion systems. Tannic acid (TA) is a potential material which when adsorbed onto the interface may impart antioxidant, UV-light-shielding, and chelating properties to Pickering stabilizers. Herein, we report a type of TA polyelectrolyte nanoparticles (NPs) fabricated following a complexation between TA and aminated sugar beet pectin (SBP-NH2). This study is geared toward investigating the performance of TA/SBP-NH2 NPs in stabilizing Pickering emulsions and protecting β-carotene from degradation. TA/SBP-NH2 NPs formed under optimum conditions had a mean diameter of 82 nm with a sphere-like shape. Because of their favorable surface wettability (91.2°), TA/SBP-NH2 NPs promoted formation of the low-, medium-, and high-internal-phase Pickering emulsions (HIPEs) in an oil volume fraction (φ)-dependent manner; the TA/SBP-NH2 NP-stabilized HIPE demonstrated viscoelastic properties increasing with the increasing concentration (c) of nanoparticles. Due to the excellent storage stability and UV light-absorbing capacity, the photostability of β-carotene was significantly improved by a TA/SBP-NH2 NP-stabilized HIPE (φ = 0.75; c = 3 mg/mL). Altogether, this study highlights that TA/SBP-NH2 NPs have potential applications in structuring Pickering emulsions with improved protective effects on loaded lipophilic compounds.
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Affiliation(s)
- Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Tao Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiangyi Tang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
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17
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Ai C, Zhao C, Guo X, Chen L, Yu S. Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study. Food Chem X 2022; 14:100358. [PMID: 35720161 PMCID: PMC9198312 DOI: 10.1016/j.fochx.2022.100358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 12/02/2022] Open
Abstract
Emulsifying activity of ASP2 was obviously improved by graftingwith WPI. ASP2 self-crosslinking could be excuted by both maillard reaction and genipin crosslinking reaction. WPI linked with carbonyl group contributed more efficiency to emulsifying activity of PPC than linked with amino group of ASP2. Calcium bridge effect could not be efficiently inhibited by grafting ASP2 with WPI.
This study aim to investigate the effect of alkaline soluble polysaccharide from sugar beet pulp (ASP2) grafted with whey protein isolate (WPI) by two linking models (grafting on amino group or carbonyl group) on its emulsifying properties. Results demonstrated that the d4,3 value of WPI, M−AW, M−AA, G-AW and G-AA stabilized emulsions was 0.18 μm, 0.28 μm, 0.72 μm, 0.56 μm and 0.83 μm, respectively, suggesting the higher emulsifying activity of the products prepared by Maillard reaction compared with the products obtained from genipin crosslinking reaction. After storage, the d4,3 increment was 1.05 μm, 0.21 μm, 0.31 μm, 0.2 μm and 0.15 μm for WPI, M−AW, M−AA, G-AW and G-AA stabilized emulsions, respectively, indicating that the new generated polymers held stronger emulsifying stability compared with WPI. However, the aggregates emerged in high calcium emulsions system indicated that grafting with WPI could not efficiently reduce the sensitivity of ASP2 to calcium.
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18
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Huang D, Wu Y, Li W, Zhu X, Liu J, Jiang Y, Huang Q, Li D. Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from
Tenebrio molitor. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dongjie Huang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Yuhao Wu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Wenjing Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Xiaoqi Zhu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Jialu Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
| | - Qingrong Huang
- Department of Food Science Rutgers, The State University of New Jersey 65 Dudley Road New Brunswick NJ 08901 USA
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China
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19
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Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Ethanol-soluble polysaccharide from sugar beet pulp for stabilizing zein nanoparticles and improving encapsulation of curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107208] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107361] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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22
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Huang Z, Zong MH, Lou WY. Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107217] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerisation. Carbohydr Polym 2022; 277:118814. [PMID: 34893231 DOI: 10.1016/j.carbpol.2021.118814] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/13/2021] [Accepted: 10/24/2021] [Indexed: 12/22/2022]
Abstract
The objective of this research was to investigate the effects of preparation method on the characteristics and ethylene loading capacity of V-type linear dextrin (LD). LD with different degrees of polymerisation were obtained from debranched starch by gradient ethanol precipitation. X-ray diffraction (XRD) patterns of samples obtained by precipitation and anti-solvent precipitation presented A + V-type crystalline structure. However, the percentage of V-type structure of samples obtained by anti-solvent precipitation was significantly higher than for samples prepared by precipitation, which was further confirmed by nuclear magnetic resonance spectroscopy (NMR), and molecular dynamics simulation supported the XRD and NMR results. The ethylene encapsulation capabilities of samples fabricated by different methods were in range of 1.15-4.68 cm3/g. Ethylene release from V-type LD was a physical process at different storage temperatures, and the higher percentage of V-type structure, the slower release rate. Thus, a higher V-type structure content was beneficial for encapsulation of gaseous molecules.
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24
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Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Wilmowicz E, Kućko A, Alché JDD, Czeszewska-Rosiak G, Florkiewicz AB, Kapusta M, Karwaszewski J. Remodeling of Cell Wall Components in Root Nodules and Flower Abscission Zone under Drought in Yellow Lupine. Int J Mol Sci 2022; 23:ijms23031680. [PMID: 35163603 PMCID: PMC8836056 DOI: 10.3390/ijms23031680] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/24/2022] [Accepted: 01/28/2022] [Indexed: 12/29/2022] Open
Abstract
We recently showed that yellow lupine is highly sensitive to soil water deficits since this stressor disrupts nodule structure and functioning, and at the same time triggers flower separation through abscission zone (AZ) activation in the upper part of the plant. Both processes require specific transformations including cell wall remodeling. However, knowledge about the involvement of particular cell wall elements in nodulation and abscission in agronomically important, nitrogen-fixing crops, especially under stressful conditions, is still scarce. Here, we used immuno-fluorescence techniques to visualize dynamic changes in cell wall compounds taking place in the root nodules and flower AZ of Lupinus luteus following drought. The reaction of nodules and the flower AZ to drought includes the upregulation of extensins, galactans, arabinans, xylogalacturonan, and xyloglucans. Additionally, modifications in the localization of high- and low-methylated homogalacturonans and arabinogalactan proteins were detected in nodules. Collectively, we determined for the first time the drought-associated modification of cell wall components responsible for their remodeling in root nodules and the flower AZ of L. luteus. The involvement of these particular molecules and their possible interaction in response to stress is also deeply discussed herein.
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Affiliation(s)
- Emilia Wilmowicz
- Chair of Plant Physiology and Biotechnology, Nicolaus Copernicus University, Lwowska 1 Street, 87-100 Toruń, Poland; (G.C.-R.); (A.B.F.); (J.K.)
- Correspondence: ; Tel.: +48-(56)-611-44-61
| | - Agata Kućko
- Department of Plant Physiology, Institute of Biology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159 Street, 02-776 Warsaw, Poland;
| | - Juan De Dios Alché
- Plant Reproductive Biology and Advanced Microscopy Laboratory, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain;
| | - Grażyna Czeszewska-Rosiak
- Chair of Plant Physiology and Biotechnology, Nicolaus Copernicus University, Lwowska 1 Street, 87-100 Toruń, Poland; (G.C.-R.); (A.B.F.); (J.K.)
| | - Aleksandra Bogumiła Florkiewicz
- Chair of Plant Physiology and Biotechnology, Nicolaus Copernicus University, Lwowska 1 Street, 87-100 Toruń, Poland; (G.C.-R.); (A.B.F.); (J.K.)
| | - Małgorzata Kapusta
- Department of Plant Cytology and Embryology, University of Gdańsk, Wita Stwosza 59 Street, 80-308 Gdańsk, Poland;
| | - Jacek Karwaszewski
- Chair of Plant Physiology and Biotechnology, Nicolaus Copernicus University, Lwowska 1 Street, 87-100 Toruń, Poland; (G.C.-R.); (A.B.F.); (J.K.)
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Bindereif B, Eichhöfer H, Bunzel M, Karbstein H, Wefers D, van der Schaaf U. Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106968] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Du Q, Zhou L, Lyu F, Liu J, Ding Y. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review. Colloids Surf B Biointerfaces 2021; 210:112253. [PMID: 34883341 DOI: 10.1016/j.colsurfb.2021.112253] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 10/19/2022]
Abstract
This review describes the mechanism of non-covalent/covalent interaction of whey protein-pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking and Maillard reaction. The interaction between whey protein and pectin determines the form of the complex in the system, i.e. co-dissolution, precipitation, separation, complex coacervation and compounding. The interaction of WPP is affected by environmental conditions and its own properties, including several factors such as pH, polymer concentration and ratio, temperature, and ionic strength. In addition, the functional properties of WPP complexes are discussed through illustrative examples. The complexes with good emulsification, heat stability, gelling properties and biological activity have promising application prospects. WPP complexes have been widely studied for application in food colloidal systems, including protein beverages, delivery systems for bioactive substances, fat substitutes and food preservation films/coatings. The understanding of the interaction and functional properties of WPP complexes provides theoretical support for the improvement and design of new food colloidal systems.
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Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Linhui Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
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28
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Duan X, Yang Z, Yang J, Liu F, Xu X, Pan S. Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin. Foods 2021; 10:foods10102459. [PMID: 34681508 PMCID: PMC8536158 DOI: 10.3390/foods10102459] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/16/2022] Open
Abstract
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.
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Affiliation(s)
- Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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Huang Y, Qi J, Liao J, Jiang W, Cao Y, Xiao J, Yang X. Oxalic extraction of high methoxyl pectin and its application as a stabiliser. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15135] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ying‐Xing Huang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Jieyang Polytechnic Jieyang 522000 China
| | - Jun‐Ru Qi
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Jin‐song Liao
- Qingyuan Lemon Biotechnology Co. Ltd. Qingyuan 511517 China
- School of Life Sciences South China Normal University Guangzhou 510640 China
| | - Wen‐Xin Jiang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou Guangdong 510640 China
| | - Jie Xiao
- School of Life Sciences South China Normal University Guangzhou 510640 China
| | - Xiao‐Quan Yang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
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30
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Wang Z, Hao J, Deng Y, Liu J, Wei Z, Zhang Y, Tang X, Zhou P, Iqbal Z, Zhang M, Liu G. Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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31
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Direito R, Rocha J, Sepodes B, Eduardo-Figueira M. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization. Nutrients 2021; 13:3283. [PMID: 34579162 PMCID: PMC8465508 DOI: 10.3390/nu13093283] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/12/2021] [Accepted: 09/17/2021] [Indexed: 01/13/2023] Open
Abstract
Persimmon (Diospyros kaki L.) fruit's phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.
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Affiliation(s)
- Rosa Direito
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
| | - João Rocha
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmacy, Pharmacology and Health Technologies, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
| | - Bruno Sepodes
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmacy, Pharmacology and Health Technologies, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
| | - Maria Eduardo-Figueira
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmaceutical Sciences and Medicines, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
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32
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Jiang WX, Qi JR, Liao JS, Yang XQ. Acid/ethanol induced pectin gelling and its application in emulsion gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106774] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Emadzadeh B, Ghorani B, Naji-Tabasi S, Charpashlo E, Molaveisi M. Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101029] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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35
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Lin J, Wang Z, Meng H, Guo X. Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties. Carbohydr Polym 2021; 261:117880. [DOI: 10.1016/j.carbpol.2021.117880] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/25/2021] [Accepted: 02/26/2021] [Indexed: 12/19/2022]
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Ma X, Yu J, Jing J, Zhao Q, Ren L, Hu Z. Optimization of sunflower head pectin extraction by ammonium oxalate and the effect of drying conditions on properties. Sci Rep 2021; 11:10616. [PMID: 34012041 PMCID: PMC8134464 DOI: 10.1038/s41598-021-89886-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 04/28/2021] [Indexed: 01/29/2023] Open
Abstract
Pectin is a kind of natural and complex carbohydrates which is extensively used in food, chemical, cosmetic, and pharmaceutical industries. Fresh sunflower (Helianthus annuus L.) heads were utilized as a novel source of pectin extracted by ammonium oxalate. The conditions of the extraction process were optimized implementing the response surface methodology. Under optimal extraction parameters (extraction time 1.34 h, liquid-solid ratio 15:1 mL/g, ammonium oxalate concentration 0.76% (w/v)), the maximum experimental yield was 7.36%. The effect of spray-drying and freeze-drying on the physiochemical properties, structural characteristics, and antioxidant activities was investigated by FT-IR spectroscopy, high performance size exclusion chromatography, and X-ray diffraction. The results showed freeze-drying lead to decrease in galacturonic acid (GalA) content (76.2%), molecular weight (Mw 316 kDa), and crystallinity. The antioxidant activities of pectin were investigated utilizing the in-vitro DPPH and ABTS radical-scavenging systems. This study provided a novel and efficient extraction method of sunflower pectin, and confirmed that different drying processes had an effect on the structure and properties of pectin.
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Affiliation(s)
- Xuemei Ma
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China.
| | - Jiayi Yu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Jing Jing
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Qian Zhao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Liyong Ren
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Zhiyong Hu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
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Tamova M, Barashkina E, Tretyakova N, Zhuravlev R, Penov N. Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-2-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. The lack of dietary fibre in the Russian people diet contributes to the development of various diseases. In this regard, it seems worthwhile to enrich foods with dietary fibre obtained from various types of raw materials. In our experiments, we used beet pulp. This study aimed to develop a technology for obtaining combined dietary fibre using the electrophysical method and evaluate its detoxification properties.
Study objects and methods. Study objects were pectin substances and combined detoxicants from beet pulp obtained by extracting with succinic acid with and without an extremely low-frequency electromagnetic field (ELF EM) treatment. The profiles of combined detoxicants and pectin substances were identified by IR-Fourier spectrometry. Beet pectin, beet cellulose, and their combined detoxicants were tested for complexing (binding) capacity with respect to lead ions (Pb2+). For this, we applied the trilonometric method with some modifications.
Results and discussion. The analysis of the absorption bands of carboxyl groups carbonyls revealed the presence of free carboxyl groups in the combined detoxicants. The combined detoxicant with a 1:0.5 ratio of cellulose and pectin substances showed a high complexing (binding) capacity (601 mg/Pb2+) with respect to lead ions (Pb2+).
Conclusion. We developed a technology for producing combined detoxicants with a high complexing capacity with respect to lead ions analysed microstructures of gels obtained during the interaction between the combined detoxicant and lead acetate solution.
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38
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Liu Z, Li Y, Geng S, Mo H, Liu B. Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin. Int J Biol Macromol 2021; 182:252-263. [PMID: 33838198 DOI: 10.1016/j.ijbiomac.2021.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/28/2021] [Accepted: 04/02/2021] [Indexed: 11/30/2022]
Abstract
Food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a mixture of β-cyclodextrin (β-CD) and sugar beet pectin (SBP) were fabricated for the first time. The factors affecting the microstructures, mechanical properties, and stabilities of the Pickering HIPEs were systematically investigated. The corresponding hybrid particles were also separated and characterized to reveal the formation mechanism. The results indicated that the mixture could induce the formation of HIPEs with an oil phase volume fraction (φ) of 75% using a one-step high-speed shearing process at room temperature. The composition (the mass ratio of β-CD to SBP, Rc/s) and concentration (W) of the mixture had significant effects on the formation and properties of HIPEs. When W ≥ 1.0% and Rc/s = 2:2 or 3:1, HIPEs had smaller oil droplets, higher gel strengths, better centrifugation stabilities and lutein protection effects. The spectral analysis suggested that SBP could adhere to the surface of β-CD particles to form hybrid particles during the homogenization. Compared with native β-CD particles, these hybrid particles had higher ζ-potential absolute values, and the SBP could also increase the viscosity of the aqueous phase, which contributed to the formation and properties of these HIPEs.
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Affiliation(s)
- Zhongbo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yunbo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
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Akram W, Khan WU, Shah AA, Yasin NA, Li G. Liquiritoside Alleviated Pb Induced Stress in Brassica rapa subsp. Parachinensis: Modulations in Glucosinolate Content and Some Physiochemical Attributes. FRONTIERS IN PLANT SCIENCE 2021; 12:722498. [PMID: 34512701 PMCID: PMC8428967 DOI: 10.3389/fpls.2021.722498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 07/30/2021] [Indexed: 05/04/2023]
Abstract
Current research was conducted to explore the effects of liquiritoside on the growth and physiochemical features of Chinese flowering cabbage (Brassica rapa subsp. parachinensis) under lead (Pb) stress. Lead stressed B. rapa plants exhibited decreased growth parameters, chlorophyll, and carotenoid contents. Moreover, Pb toxicity escalated the synthesis of malondialdehyde (MDA), hydrogen peroxide (H2O2), flavonoids, phenolics, and proline in treated plants. Nevertheless, foliar application of liquiritoside mitigated Pb toxicity by decreasing oxidative stress by reducing cysteine, H2O2, and MDA contents in applied plants. Liquiritoside significantly increased plant height, shoot fresh weight and dry weight, number of leaves, and marketable value of Chinese flowering cabbage plants exposed to Pb toxicity. This biotic elicitor also enhanced the proline, glutathione, total phenolics, and flavonoid contents in Chinese flowering cabbage plants exposed to Pb stress compared with the control. Additionally, total glucosinolate content, phytochelatins (PCs), and non-protein thiols were effectively increased in plants grown under Pb regimes compared with the control plants. Overall, foliar application of liquiritoside can markedly alleviate Pb stress by restricting Pb translocation in Chinese flowering cabbage.
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Affiliation(s)
- Waheed Akram
- Guangdong Key Laboratory for New Technology Research of Vegetables/Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Waheed Ullah Khan
- Department of Environmental Science, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Anis Ali Shah
- Department of Botany, University of Narowal, Narowal, Pakistan
| | - Nasim Ahmad Yasin
- RO-II Office, University of the Punjab, Lahore, Pakistan
- *Correspondence: Nasim Ahmad Yasin,
| | - Guihua Li
- Guangdong Key Laboratory for New Technology Research of Vegetables/Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- Guihua Li,
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40
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Wang Z, Meng H, Zhang T, Guo X. Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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41
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Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106049] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Sadr MS, Heydarinasab A, Panahi HA, Javan RS. Production and characterization of biocompatible nano‐carrier based on
Fe
3
O
4
for magnetically hydroxychloroquine drug delivery. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.5110] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mahshad Sadat Sadr
- Department of Petroleum and Chemical Engineering, Science and Research Branch Islamic Azad University Tehran Iran
| | - Amir Heydarinasab
- Department of Petroleum and Chemical Engineering, Science and Research Branch Islamic Azad University Tehran Iran
| | - Homayon Ahmad Panahi
- Department of Chemistry, Central Tehran Branch Islamic Azad University Tehran Iran
| | - Raheleh Safaie Javan
- Department of Biology, Varamin‐Pishva Branch Islamic Azad University Varamin Iran
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43
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Florkiewicz AB, Kućko A, Kapusta M, Burchardt S, Przywieczerski T, Czeszewska-Rosiak G, Wilmowicz E. Drought Disrupts Auxin Localization in Abscission Zone and Modifies Cell Wall Structure Leading to Flower Separation in Yellow Lupine. Int J Mol Sci 2020; 21:E6848. [PMID: 32961941 PMCID: PMC7555076 DOI: 10.3390/ijms21186848] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/14/2020] [Accepted: 09/15/2020] [Indexed: 11/17/2022] Open
Abstract
Drought causes the excessive abscission of flowers in yellow lupine, leading to yield loss and serious economic consequences in agriculture. The structure that determines the time of flower shedding is the abscission zone (AZ). Its functioning depends on the undisturbed auxin movement from the flower to the stem. However, little is known about the mechanism guiding cell-cell adhesion directly in an AZ under water deficit. Therefore, here, we seek a fuller understanding of drought-dependent reactions and check the hypothesis that water limitation in soil disturbs the natural auxin balance within the AZ and, in this way, modifies the cell wall structure, leading to flower separation. Our strategy combined microscopic, biochemical, and chromatography approaches. We show that drought affects indole-3-acetic acid (IAA) distribution and evokes cellular changes, indicating AZ activation and flower abortion. Drought action was manifested by the accumulation of proline in the AZ. Moreover, cell wall-related modifications in response to drought are associated with reorganization of methylated homogalacturonans (HG) in the AZ, and upregulation of pectin methylesterase (PME) and polygalacturonase (PG)-enzymes responsible for pectin remodeling. Another symptom of stress action is the accumulation of hemicelluloses. Our data provide new insights into cell wall remodeling events during drought-induced flower abscission, which is relevant to control plant production.
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Affiliation(s)
- Aleksandra Bogumiła Florkiewicz
- Department of Plant Physiology and Biotechnology, Nicolaus Copernicus University, 1 Lwowska Street, 87-100 Toruń, Poland; (A.B.F.); (S.B.); (T.P.); (G.C.-R.)
| | - Agata Kućko
- Department of Plant Physiology, Institute of Biology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159 Street, 02-776 Warsaw, Poland;
| | - Małgorzata Kapusta
- Department of Plant Cytology and Embryology, University of Gdańsk, 59 Wita Stwosza, 80-308 Gdańsk, Poland;
| | - Sebastian Burchardt
- Department of Plant Physiology and Biotechnology, Nicolaus Copernicus University, 1 Lwowska Street, 87-100 Toruń, Poland; (A.B.F.); (S.B.); (T.P.); (G.C.-R.)
| | - Tomasz Przywieczerski
- Department of Plant Physiology and Biotechnology, Nicolaus Copernicus University, 1 Lwowska Street, 87-100 Toruń, Poland; (A.B.F.); (S.B.); (T.P.); (G.C.-R.)
| | - Grażyna Czeszewska-Rosiak
- Department of Plant Physiology and Biotechnology, Nicolaus Copernicus University, 1 Lwowska Street, 87-100 Toruń, Poland; (A.B.F.); (S.B.); (T.P.); (G.C.-R.)
| | - Emilia Wilmowicz
- Department of Plant Physiology and Biotechnology, Nicolaus Copernicus University, 1 Lwowska Street, 87-100 Toruń, Poland; (A.B.F.); (S.B.); (T.P.); (G.C.-R.)
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44
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Zhang T, Guo X, Meng H, Tang X, Ai C, Chen H, Lin J, Yu S. Effects of bovine serum albumin on the ethanol precipitation of sugar beet pulp pectins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Lin J, Guo X, Ai C, Zhang T, Yu S. Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105802] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Liu J, Tan J, Hua X, Jiang Z, Wang M, Yang R, Cao Y. Interfacial properties of ultrahigh methoxylated pectin. Int J Biol Macromol 2020; 152:403-410. [PMID: 32105690 DOI: 10.1016/j.ijbiomac.2020.02.264] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 02/14/2020] [Accepted: 02/23/2020] [Indexed: 11/16/2022]
Abstract
The interfacial properties of ultrahigh methoxylated pectin (UHMP) prepared via esterification of citrus pectin (CP) were investigated. The intrinsic viscosity ([η]) of pectin was significantly decreased from 1211.5 mL/g to 294.9 mL/g as the degree of methylation (DM) increased from 63.18 ± 0.08% to 91.52 ± 0.11%. Surface tension (γ) analysis indicated that UHMP had a critical micelle concentration (CMC) of 0.8 g/L, which was slightly smaller than that of sugar beet pectin (SBP) (1.0 g/L). The morphology of the UHMP aggregation presented a network structure and irregular clusters at 10 μg/mL and 1 μg/mL based on atomic force microscopy (AFM). Transmission electron microscopy (TEM) observations further confirmed the self-aggregation behaviours and rod-like micelles of UHMP. The surface excess (Γ) was 1.69 ± 0.17 μmol/m2 for UHMP, which was lower than the values of SBP (1.88 ± 0.21 μmol/m2) and CP (2.91 ± 0.57 μmol/m2). Correspondingly, UHMP possessed the highest molecular area (A) of 0.99 ± 0.10 nm2. Thus, UHMP was proposed to be more flexible and extendable at the interface. The interfacial shear rheology study suggested that UHMP was able to form an elastic-dominant interfacial film to stabilize the oil/water interface.
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Affiliation(s)
- Jingran Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Jing Tan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Zhumao Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; College of Life Sciences, Yantai University, 26400 Yantai, China
| | - Mingming Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China.
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47
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de Oliveira SPA, do Nascimento HMA, Sampaio KB, de Souza EL. A review on bioactive compounds of beet ( Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health. Crit Rev Food Sci Nutr 2020; 61:2022-2033. [PMID: 32449379 DOI: 10.1080/10408398.2020.1768510] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This review discusses the available literature concerning the bioactive compounds of beet (Beta vulgaris L.) and their ability to modulate the gut microbiota and parameters indicative of gastrointestinal health. Data of published literature characterize beet as a source of a variety of bioactive compounds (e.g. diet fiber, pectic-oligosaccharides, betalains and phenolics) with proven beneficial effects on human health. Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.
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Affiliation(s)
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
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48
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Sun D, Chen X, Zhu C. Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods. Int J Biol Macromol 2020; 158:S0141-8130(20)33196-2. [PMID: 32437812 DOI: 10.1016/j.ijbiomac.2020.05.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/29/2020] [Accepted: 05/07/2020] [Indexed: 02/06/2023]
Abstract
In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.89% with high ash (9.20%) was obtained by the MH-HP method, while the galacturonic acid (Gal A) content was up to 72.24% after dealing with the CA-HP method which was the highest among the four samples, besides, the quality of gel formed by E-HP method was the best. What's more, the four extracted samples all reveled degrees of antioxidant activity with dose-dependent in vitro antioxidant, and it was CA-HP method had the best antioxidant activity, making this the first comprehensive research describing the extracting pectin from hawthorn wine pomace. This research also provides a base for industrial production of high-value products from low-cost raw materials.
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Affiliation(s)
- Dengyue Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; College of Bioengineering, Qilu University of Technology, Jinan 250100, China
| | - Xiaowen Chen
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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49
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Sucheta, Misra N, Yadav SK. Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105592] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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50
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Yang Y, Zhao M, Lin L. Effects of extraction methods on structural characteristics and bile acid‐binding capacities of
Moringa oleifera
leaf polysaccharide fractions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14430] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yanqing Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center South China University of Technology Guangzhou 510641 China
| | - Mouming Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center South China University of Technology Guangzhou 510641 China
| | - Lianzhu Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center South China University of Technology Guangzhou 510641 China
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